Ham and Zucchini Lasagne

 I had big plans for Sunday dinner that included simmering a marinara sauce for an hour. They didn't pan out. Instead, store-bought sauce became necessary and this became a quick weeknight dinner.

Ham and Zucchini Lasagne

2 small tubs of ricotta
1/4 c. parmesan
1 T finely chopped basil and oregano
1 zucchini, sliced,
1 cup diced ham
olive oil
1 c. chopped or shredded mozzarella
1 jar bechamel sauce (or make your own)
1 jar marinara sauce (ditto)
Lasagna sheets

Preheat oven to 400F/200C.

In a bowl, stir together ricotta, parmesan, ham and herbs.

Oil the bottom and sides of a 9x13 baking dish. place a layer of zucchini slices, slightly overlapping. Top with some bechamel sauce. Add a layer of lasagna sheets. Spread half of the ricotta mix on top. Add marinara sauce, then repeat, starting with the zucchini and ending with the marinara. If you want a little more pasta in there, just throw in an extra layer of lasagna sheets somewhere. On the very top, scatter the mozzarella evenly. Bake for 25-30 minutes (or according to the instructions on your lasagna box - I used fresh pasta).

Serves 6.

The big girl sat and whispered that she didn't like this food during the entire meal. There was tomato sauce involved. The toddler made a huge mess with her milk, first trying to pour it out, then trying to splash around in it with a spoon, then spooning it into her food. Eventually she ate her food, milk and all. She seemed to like it, but was too busy being a stinker to eat.